Raspberry Tart

In a large bowl, combine 1 ½ cups of all-purpose flour, ½ cup of chilled and cubed unsalted butter, ¼ cup of granulated sugar, and ¼ teaspoon of salt. Mix until crumbly.

Add 1 large egg yolk and 2 tablespoons of ice water to the mixture. Stir until it forms a dough.

Form the dough into a disk, wrap in plastic wrap, and refrigerate for 30 minutes.

Preheat your oven to 375°F (190°C).

Roll out the chilled dough on a floured surface and fit it into a 9-inch tart pan. Trim any excess dough and poke holes in the bottom with a fork.

Bake the crust in the preheated oven for 20-25 minutes or until golden brown. Let it cool completely.

Meanwhile, in a saucepan, heat 1 cup of milk and ¼ cup of granulated sugar over medium heat until warm.

In a bowl, whisk together 2 large egg yolks and 1 tablespoon of cornstarch. Slowly pour in the warm milk mixture while whisking constantly to temper the eggs.

Return the mixture to the saucepan and cook over medium heat, stirring continuously, until it thickens and bubbles.

Remove from heat and stir in 1 teaspoon of vanilla extract. Allow the pastry cream to cool slightly before spreading it into the tart crust.

Arrange 2 cups of fresh raspberries on top of the pastry cream in the tart. Dust with powdered sugar if desired before serving.